If you love rhubarb as much as I do, then you will enjoy this recipe! I know we are few in number!

I like using just rhubarb, but I will add in strawberries, even chocolate chips sometimes to please other people.

I prefer just rhubarb though.

Well, as a kid I used to twist off a rhubarb stalk from my Dad’s garden, wipe it off with my hand, and chomp happily away! YUM! Love that tart, slightly sweet taste!

You do need to know when harvesting rhubarb from your garden, you must discard the leaves into a trash bag. Never in a compost! The leaves are poisonous to animals also. Twist off the stalk in the garden, don’t cut it. Wash the stalks, cut them a few inches from the bottom to use. The stalks keep in the refrigerator for a month! I dice them, measure 2 cups like for most recipes, and put into freezer bags for over a year.

This is the same muffin base I use for my blueberry muffins which is a big hit! I got that recipe from my Aunt Gloria who was an excellent baker!

See how to make it in the slideshow below.

Enjoy!

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Strawberry Rhubarb Muffins

angiesopenrecipebox.com

A great strawberry rhubarb muffin recipe for the rhubarb fans! I know rhubarb fans are few in number, but if you appreciate rhubarb, then try these great muffins, with strawberries, or use just rhubarb! The muffin base is the same as my blueberry muffin recipe, and that one is a big hit! Use just rhubarb, or the classic strawberries and rhubarb combo or any fruit combination you like to equal 2 cups. Enjoy!

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Prep Time15 minutes mins

Cook Time17 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: 14

Calories: 199

Equipment

• muffin pans

Ingredients

• ½ cup butter softened
• 1 cup sugar
• 2 eggs
• 2 cups flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk or milk
• 1 teaspoon vanilla extract heaping
• 2 cups mixed rhubarb and strawberries diced
• 1 tablespoon flour heaping, to coat the fruit
• 1 cup mini chocolate chips heaping, OPTIONAL

Instructions

• Preheat the oven to 400℉.
• Line muffin tins with 14 paper liners or grease each muffin cavity.
• With a mixer on medium speed, mix the butter and sugar until creamy.
• Add the eggs and beat well.
• Mix the flour, baking powder and salt and beat it into the mixture at lowest speed.
• Add in the buttermilk (or milk) and vanilla extract at lowest speed. Mix until it is just blended. Do not over mix.
• In a separate bowl, use a spatula coat the strawberries and rhubarb with the 1 heaping tablespoon of flour. This prevents the fruit from sinking to the bottom.
• Use a spatula or a mixer on lowest speed to gently fold in the coated fruit for just a few turns.
• Fill the prepared muffin cups three quarters full.
• Bake at 400℉ for 8 minutes, then reduce the oven to 350℉ and bake an additional 9-11 minutes more or until a tester inserted in the middle comes out clean.
• Cool the muffins in the tins for a few minutes, then transfer them to a wire rack to cool.
• Store the muffins covered on top of the counter.

EXTRA TIP:

You can use either buttermilk or milk. Buttermilk gives a smooth, velvety texture with a slight tangy taste if you like that.  Or just use milk which gives you superb muffins too!

Use any other mixture of fruit equal to 2 cups if desired.

Add chopped nuts to the batter and/or on top if desired.

Starting at a higher oven temperature for about 8 minutes, then lowering the temperature produces higher muffins.

Nutrition

Calories: 199kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 253mg | Potassium: 54mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 265IU | Calcium: 78mg | Iron: 1mg